For My Valentine, 12 Foods To Fall In Love With: A cinnamon roll worth its frosting (3rd of 12 parts)
Tue, February9th of 2010
4:34 pm
When it comes to commercially available cinnamon rolls, most aren’t worth their dough, or mine. But here’s one that is.


Based in Manila, Philippines, Dessert Comes First is a chronicle of the food-obsessed food writer, Lori Baltazar. This website is all about desserts, restaurants, coffee, and the pleasures of homebaking. Read more about me 
Everything I’ve read about chocolate and what it can do to me is true. This place proves it.
To spatchcock means “to butterfly” – in this case, a chicken – splitting it down the center whilst taking care not to cut through it completely. Yeah, I could just say “butterfly the darn thing” but I like spatchcock because it’s more interesting and infinitely naughtier sounding.
It’s 3:50am. I can't sleep so I write. I’ve got a cup of hot green tea to keep me company (and to keep me going), and a Green Tea Crisp cookie to sweeten my reluctant wakefulness.
In racing vocabulary, the term “pole position” refers to the leading position on the starting grid, a spot awarded to the fastest racer during qualifying rounds. Similarly, in the restaurant world, there are certain (ostensible) qualifications that need to be met in order for it to succeed. Velocity Bar is one of those places in pole position.
Customization is a big word in the food world. Starbucks “takes it to heart” during this month of hearts, most especially with that god-bless-delicious Chocolate Hazelnut and Banana on Marble Loaf sandwich.
It really takes just one soufflé to make me change my mind about them.
Sights and sounds of a Singapore that satiates my various appetites. A post in photos.
It’s otherwise known as a “tomahawk chop” because it resembles that Native North American small axe, but at this restaurant, it's delivered with an unbearable amount of attention.
Or you could smoke it like Mark Twain or Fidel Castro or any of those other famous cigar smokers. Whoever it’s for, these cigars are too good to be ignored.
An unlikely name for a specialty chocolate line that celebrates Filipino flavors.
It’s more than just slapping together two slices of bread.
I’m thinking that I may have a serious pancake addiction.
On July 2, Starbucks primes our palates with three new variants of Dark Roast Coffee Jelly and six new food items. So on July 1 at my local Starbucks, I order one of each new offering. Call me curious.
I bend over the cup, dip my tasting spoon in and slurp the dark liquid. It’s too hot! My throat is electrocuted by the scalding liquid coursing down it.
"Some say there is an art to great coffee. I don't care how artistic you are; there are too many factors in play. You need the technology."
-- Bob Stiller, Chairman & Founder of Green Mountain Coffee Roasters
Can we get that creamer question out of the way first?
Part 1 here
“Er, what exactly is a butter bar?” I ask.
It’s a muffin and the other one is a cake.
Note: The following post is written from the viewpoint of my 6-year old daughter, Boo, who was with me when I chanced upon some butternut squash at a local supermarket. Point of view notwithstanding, I thought it would be noteworthy to illustrate to you how my family witnesses my truly food-obsessed moments.
Never even looked at another pan until I saw this…
Thin but sizable slivers of black truffle blanket the precious package beneath like a sheath of jewels, albeit more fragrant ones.
It’s in Ji-Pan where I first come across kouign amann (KWEEN-ah-man; KOO-ine ah-MAHN).
No one's ever called me a rogue before and I'm not sure that description even fits me, save for the "unorthodox and unpredictable" part of that word's definition.
Recent dental work has left me feeling like a toothless old woman.
When I was four, my mom lost patience trying to teach me how to read.
Red and black and brown all over but most importantly, all Filipino.
This place makes such an impression on me that I eat there two times in two days.
A typical Vietnamese meal this isn’t.
Deals like this don't come around that often.
I’m absolutely giddy to be in Bacolod, the Philippines’ Sugar City. As per all my travels, I’m armed with my food research (codigo) and recommendations from DCF readers (thanks so much all, you know who you are!)
After witnessing the truly labor-intensive work required to grow and harvest rice, I’m convinced there must be some truth to the old saying that every grain of rice left on one’s plate equals one year in purgatory.
Bacolod is where my Philippine sugar dreams come to life.
A recent incident makes me see that even in an unfortunate circumstance, my appetite remains strong.
If every pastry on a plate is an indulgence, then this is indulgence times ten.
Psst, you! I’m sure you’ve got a food that you just ache to eat when no one’s around.
Here's the winner of Week 1's contest: What's Your Favorite Rainy Day Food?
Never in a million years did I think that someone would eat this, in private or not.
I know someone who calls himself C.O.T.U. literally, “Cheapskate of the Universe.”
Now this is a photo that I need to keep away from Boo otherwise she'll want me to decorate her instant noodles in the same way.
I say that it’s not Christmas until I’ve sunk my teeth into a thick wedge of queso de bola followed by a bite of ensaymada chased down –ooh, careful! – with sips of the thickest hot tsokolate .
I wonder if this winner would care to share her recipe with DCF readers?
The countdown begins to November 4, 2009. And the mad dash to nail down that 2010 planner.
I'm transfixed by the way the cheese threatens to ooze over the side of the dish.
Sometimes, chocolate is all I really need.
It gives me great fulfillment to watch the development of a home baker from struggling novice to assured professional.
Manila’s “flavor of the moment” and I’m surprised to find myself here so soon.
Chocolate: smoky, sexy, ooh.
I’m convinced that there are some foods that taste better when they come from a box.
Jack and Jill went up the hill and came down with a prize...
Nothing like spicy food to wake up an appetite made dormant by dengue.
Her name is Lindy and she’s declared that sugar is her enemy. (!)
What do you call nine scoops of ice cream reposing on a lush brownie throne guarded by sentinels of fresh fruit?
Chocolate, Chocolate, Chocnut, Chocnut.
On my second trip to Japan in two years, I’m convinced that it’s impossible to have a bad meal in this country.
And the parade of my memorable meals in Tokyo continues…
This restaurant is one of those hidden in plain sight, obvious to all but seen only by a few.
Surprisingly, my Singapore 2010 trip isn’t about the food. I choose more than a few eating places that leave a lot to be desired and I kick myself for such miserable eating experiences. Every meal, but most especially meals while I’m traveling, are limited and there’s barely any (stomach) room for mistakes.
Two kinds of chili crab, fun with hor fun, and pork cutlets that get me all weepy and wistful.



Comments (0)